Cranberry Mole

Bring water to a boil in a medium saucepan. Stem and seed chiles, then tear the skins into large chunks. Place the chiles and dried cranberries in a large bowl; cover with boiling water. Set aside to soften.

Position rack at top level of oven; preheat broiler. Lightly oil a large baking sheet with a rim. Place tomatillos and tomatoes cut-side down on the baking sheet. Broil until the skins char, about 6 minutes. Transfer the tomatillos, tomatoes and any juices to a food processor or blender.

Meanwhile, toast almonds in a dry medium skillet over medium heat, stirring, until lightly browned, about 4 minutes. Transfer to the food processor or blender.

Heat oil in the same pan over medium heat. Add plantain and cook until lightly browned, 4 to 5 minutes, turning the slices once. Transfer to the food processor or blender.

Place garlic in the same pan over medium-low heat; cook, stirring occasionally, just until golden, about 3 minutes. Add to the food processor or blender.

Drain the chiles and cranberries; transfer to the food processor or blender. Add cinnamon, allspice and cloves. Process until smooth, scraping down the sides as necessary, about 3 minutes.

Pour the puree into a large saucepan. Stir in broth, chocolate, salt and pepper. Cook over medium-high heat, stirring constantly, until the mole begins to bubble, 3 to 4 minutes. Reduce heat and gently simmer, stirring constantly, until the mole is steaming and slightly thickened, about 10 minutes.